In a separate medium bowl, mix almond flour with salt and pepper, and place evenly in a shallow dish or on a plate.
Dip the chicken in the egg mixture to coat, then dredge in almond flour mixture.
Warm two tablespoons of olive oil in a large skillet over medium-high heat and add half the chicken, being careful not to crowd the pan. Brown the chicken on both sides until the almond flour is golden brown.
Remove and transfer to a clean plate.
Add 2 more tablespoons olive oil to the pan and repeat with the remaining chicken.
In the same pan, add the last tablespoon of olive oil and garlic, stirring frequently until golden (about 2 minutes).
Add the lemon juice, chicken stock, capers and wine to the mixture.
Add salt and pepper to taste, if desired.
Bring to a high simmer.
Add the cooked chicken back into the pan and simmer for an additional three minutes.
Remove from the pan and plate, then sprinkle with parsley before serving.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/01/chicken-piccata-recipe-harley-pasternak/